Reader tip of the week: Make-ahead lunch

“It’s easier to grab a pre-made sandwich out of the freezer each morning than to take time to make one when you need to get to work,” says Marlene Condon of Crozet, Va. Her tip: On grocery shopping day, “I make and freeze two loaves’ worth of peanut butter sandwiches for me and my husband.” Each is wrapped in plastic and put back in the bread bag, which is dated, sealed and frozen. By lunch, the sandwich thaws and tastes great.

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32 Responses to Reader tip of the week: Make-ahead lunch

  1. Martha -Ann Brady says:

     Only peanut butter and jelly? Since 1979 I have made ham, Roast beef, boloney, liverwist, corned beef, salami, turkey, chicken,etc. some with or without american, Swiss, cheddar cheeses on any variety of breads and/ or rolls.  Pack each in a sandwich bag with a type listed and date, then put a variety in a larger bag to freeze. I usually make 6 weeks worth.
     Take out the night before. leave in refridgerator. Condiments and lettuce are added if wanted in the morning.  In 33 years not a wasted slice of cold cuts and a different type of sandwich each day.
     

    • Hshubert says:

      You are so smart!  I like to give snacks to my lawn-service people, have been giving them cookies or apple biscuits, but from now on it’ll be sandwiches!  Thanks.

  2. Hshubert says:

    I was horrified to see a friend in grocery store BUYING peanut butter sandwiches!  Went right home & made some for myself!

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  5. Amit says:

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